Dominican Pork in Roasted Pineapple and Sweet Pepper Sauce with Creamy Corn Rice

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the pineapple and half of the sweet peppers on a tray, toss them with 1 tablespoon vegetable oil and a pinch of salt, and roast for 18 minutes until the pineapple is browned on the edges.

2. 2

   2. Meanwhile, season the pork loin with the dried oregano, ground cumin, sweet paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, half of the chopped garlic, and the sour orange juice. Let it rest for 10 minutes.

3. 3

   3. Heat a wide pot or deep skillet over medium-high heat. Add the remaining 1 tablespoon vegetable oil and brown the pork for 5 to 7 minutes, working in batches if needed so it colors well. Remove and set aside.

4. 4

   4. In the same pot, add the red onion, the remaining garlic, and the remaining sweet peppers. Cook for 3 minutes over medium heat until slightly softened. Stir in the tomato paste and cook 1 minute more.

5. 5

   5. Add the roasted pineapple and roasted peppers to the pot. Pour in 1 cup of the chicken broth, mix well, and cook for 2 minutes. Partially mash or carefully blend part of the sauce so it keeps a rustic texture.

6. 6

   6. Return the pork and its juices to the pot, add the remaining 1/2 cup chicken broth, and cook covered over medium-low heat for 20 minutes, until the pork is tender and the sauce is slightly thickened. Adjust with the remaining salt and black pepper to taste.

7. 7

   7. While the pork cooks, make the rice. In a medium saucepan, combine the long-grain rice, corn kernels, coconut milk, 1 cup chicken broth, butter, and a pinch of salt. Bring to a gentle boil over medium heat.

8. 8

   8. Once boiling, reduce the heat to low, cover, and cook the rice for 16 to 18 minutes until tender and creamy. Turn off the heat, add the fresh cilantro, and fluff gently with a fork.

9. 9

   9. Serve a bed of creamy corn rice on each plate and spoon the pork with roasted pineapple and sweet pepper sauce over the top. Finish with a little more fresh cilantro if desired.